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Two Tone Pinwheels

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  Powdered sugar 1 1⁄2 Cup (24 tbs)
  Margarine/Butter 1 1⁄4 Cup (20 tbs), softened
  Egg 1
  All purpose flour/Unbleached flour 3 Cup (48 tbs)
  Salt 1⁄4 Teaspoon
  Cocoa 1⁄4 Cup (4 tbs)

Mix powdered sugar, margarine and egg.
Stir in flour and salt.
Divide dough in half.
Stir 1/4 cup cocoa into 1 half.
Cover and refrigerate dough 1 hour.
Roll plain dough into rectangle, about 16 x 9 inches, on lightly floured surface.
Repeat with chocolate dough; place on plain dough.
Roll doughs together to 3/16-inch thickness.
Roll up tightly, beginning at long side.
Wrap and refrigerate at least 8 hours but no longer than 6 weeks.
Heat oven to 400°.
Cut rolls into 1/8-inch slices.
(If dough crumbles while cutting, let warm slightly.) Place about 1 inch apart on ungreased cookie sheet.
Bake about 8 minutes.
Immediately remove from cookie sheet; cool.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian
Preparation Time: 
3 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4258 Calories from Fat 2079

% Daily Value*

Total Fat 234 g360.5%

Saturated Fat 45.6 g227.8%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 650.5 mg27.1%

Total Carbohydrates 511 g170.3%

Dietary Fiber 30 g120.2%

Sugars 183.7 g

Protein 57 g114.8%

Vitamin A 198.9% Vitamin C 0.45%

Calcium 16.8% Iron 148%

*Based on a 2000 Calorie diet

Two Tone Pinwheels Recipe